VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Key Lime Pie is the perfect dessert to counter the richness of New Year’s Eve seafood and Hoppin’ John!

Light, zippy, and tangy, Key Lime Pie is the perfect dessert to counter the richness of New Year’s Eve seafood and Hoppin’ John!

Key limes aren’t always available, but limes work just as well. Lemons are also a wonderful alternative. 

The key is the fresh grated lime on top – and inside the pie! 

Be sure to have plenty of fresh whipped cream to pile high on top to balance out the tartness of the pie, and with lots of extra to load up on the plate! 

Happy New Year!

Key Lime Pie

Graham Cracker Crust

Preheat oven to 375° F

2 cups crushed graham crackers

½ cup melted butter, plus extra for the pie plate

2 Tbsp granulated sugar

In a large mixing bowl, combine the ingredients and mix together well.

Butter a 9-inch-round pie plate. Press the graham cracker mixture into the pie plate, covering the inside of the plate.

Place the crust in the oven, and bake until golden brown all around, about 12-15 minutes.

Remove the crust from the oven, and set it aside on the countertop to cool.

While the crust cools, prepare the filling.

Filling

1 14-ounce can sweetened condensed milk

5 egg yolks

¼ cup freshly squeezed key lime (or lime) juice

4 tablespoons grated lime zest

Reduce the heat of the oven to 375° F.

In a large mixing bowl, use a whisk to lightly combine the sweetened condensed milk, egg yolks, and the lime juice. Sprinkle in half of the lime zest.

Place the filling in the crust.

Place the pie in the oven, and bake until the filling is solid but still jiggles a bit, about 20 minutes.

Remove the pie from the oven, and set on the countertop to cool.

Whipped Cream

1 16-ounce carton heavy whipping cream

2 Tbsp granulated sugar

1 Tbsp fresh lime juice

In a stand mixer with the whisk attachment, combine all of the ingredients and mix on high speed until thick and fluffy. Start on low speed at first until the cream thickens so it doesn’t splatter.

When the pie has cooled, use a knife to spread the cream liberally on top of the pie.

Sprinkle the remaining lime zest on top of the cream.